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Chili Rellenos Recipe

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This recipe for Chili Rellenos is from WOLFF Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 egg whites
dash of salt and pepper
1/2 tsp of baking powder
6 green chilies
one block of jack or Colby cheese cut in strips
vegetable oil
flour
2 plastic bags from the produce section of the grocery store
wet cool wash cloth or dish towel
Directions:
Directions:
Put the chilies on a baking sheet and put in the oven with the broiler on. Turn chilies so each side is slightly blackened. Place the three chilies in a plastic bag and the other three in a second bag. Put cool wet wash cloth or towel over the bags. This allows the skin to come off the chili more easily. Wait 15 minutes or so and peel the skin off the chilies. I slit the chilies from the stem about 3/4 of the way down, remove seeds. Put the slice of cheese in chili, covering the cheese. Dip the chili in flour & set aside. Beat the egg whites to peaks with a hand held mixer, add the dash of salt, pepper & 1/2 tsp of baking powder & mix. Do not over beat. If you allow the egg white peaks to become too stiff, the mixture will not stay on the chili. Pour vegetable oil in a pan, at least one inch of oil and heat on high. When oil is hot dip the chili in the egg white mixture & make sure it covers both sides. Have a plate ready with paper towels on it to put the chilies on. Fry for a couple of minutes on each side. Place on the plate to cool & drain excess oil.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours total
Personal Notes:
Personal Notes:
I have mixed in 4 yolks to the egg whites before and it came out good too. So try it one time with just the whites and the next time you make it, try adding yolks and see which is your preference.

 

 

 

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